This homemade rhubarb jam is a simple recipe loaded with sweet and sour flavor that's as perfect for breakfast as it is for snack or dessert toppings.
I love rhubarb in all kinds of recipes. I've made blueberry rhubarb pie, rhubarb muffins, rhubarb bread, rhubarb cookies and even a rhubarb coffee cake. One of my favorite ways to make it, though, is this easy jam recipe.
This was inspired by our Jalapeno Jam, mango jam recipe or our Blueberry Jalapeno Jam on this site and makes a great topping for my delicious cheesy stuffing muffins.
Why You Will Love This Recipe
- Easy to make with only a few simple ingredients.
- Thick, spreadable texture perfect for toast or muffins.
- Great way to use up fresh rhubarb when in season.
- Vibrant red color that will brighten any dish.
- Perfect balance between tart and sweet.
Ingredients
It only FOUR simple ingredients to make rhubarb jam, and they're all easily found at your local grocery store. Be sure to check the recipe card at the end of the post for the exact quantities.
- Rhubarb: Look for rhubarb in the market and grocery stores in the spring and summer.
- Sugar: To sweeten and thicken this homemade jam recipe.
- Orange: We will use the orange juice and zest to balance out the tart flavor of the rhubarb.
- Red food coloring: Optional but you can add it for a deeper red color.
Substitutions and Variations
- Rhubarb: Replace some or all of the rhubarb with blueberries, cranberries, raspberries, or tart apples. Just make sure you use at least four cups combined.
- Add Other Flavors: These can include citrus zest, ginger, cinnamon, nutmeg, allspice, a pinch of cayenne pepper, vanilla extract, lemon juice, brandy, white wine, sherry or rum.
- Orange Juice: Use apple, cranberry, or lemon juice instead.
- Orange Zest: Use lemon zest instead.
How to Make Rhubarb Jam
Making this recipe is incredibly straightforward. It only requires a little time on the stovetop. That's it!
The highlights are here, but you'll find the exact instructions in the recipe card at the end of the post.
- Add all ingredients to a medium saucepan.
- Cook on medium heat, stirring continuously, smashing the rhubarb as it softens. Reduce the heat to low and cook stirring frequently, until the jam thickens.
- Add red food coloring for a more vibrant color if desired.
Hint: It's essential that you stir your jam as it cooks to prevent burning.
If you like interesting jam recipes like this one, then you'll love our strawberry jam with jalapenos or our Mango Jalapeno Jam..
Tips
- Use fresh rhubarb for the best results.
- Smash the rhubarb with a fork or potato masher during cooking to help thicken the jam.
- Cook the rhubarb until it is soft before adding the sugar to ensure that your jam has a thick consistency.
- Let your jam cool before transferring it to jars or containers for storage.
- Store the jam in an air-tight container for up to 2 weeks of in the freezer for 3 months.
- Serve up rhubarb jam for breakfast on toast, scones, oatmeal, or yogurt. It also makes a great snack with crackers or a tasty topping for ice cream.
FAQ
The rhubarb should be cut into ½-inch pieces.
No, only if desired, add a couple of drops of red food coloring to give your jam a brighter red color. The food coloring will not affect the flavor at all.
Yes, frozen rhubarb is suitable for this recipe and only requires about 2 minutes extra cooking time than fresh rhubarb.
When properly eaten, rhubarb will not make you sick. The leaves are toxic and should never be eaten, however, the stalks are perfectly safe!
Video
More Fruit Recipes
Do you like cooking with fruit? Here some recipes you may also like to try.
Ready to get cooking? Remember that you can print this recipe if you would like.
Rhubarb Jam
Ingredients
- 4 cups ½-inch pieces of rhubarb
- 1 cup sugar
- ½ cup orange juice
- 1 teaspoon orange peel zest
- Optional: Red food coloring
Instructions
- Place all ingredients in a medium saucepan over medium heat.
- Continue stirring, preventing it from burning.
- Rhubarb will begin to soften. Gently smash the rhubarb.
- This will take about 12-15 minutes.
- Reduce heat to low and allow mixture to simmer for another 25 minutes or until jam thickens.
- Depending on the color of your rhubarb, you may want to add a couple drops of red food coloring to make it a bit prettier.
- Transfer jam to a sealable container.
Lee says
Can you process this for Winter use?
Karin and Ken says
What I do is freeze the jam in freezer bags that hold as much as my jar that I like to use. Then throughout the year I take out a bag and when defrosted add it to my jar and we enjoy it! I hope that helps. We love this recipe around here and I hope you do too. All the best. Karin